Last week we tackled one of our big late-summer projects: undersowing cover crop seed in the fall brassicas field. Because crops like cabbage and kale will stay in the ground past the time when it’s possible to sow cover crop, we seed clover and ryegrass underneath and in the aisles of these crops before they’ve been harvested. By seeding earlier, we’re ensuring that the cover crop will have time to get big enough to control soil erosion over the winter and contribute organic matter to the soil. To facilitate this process, the crew hand weeded much of the cabbage and kale, and Catherine took a final pass with the cultivating tractor. We then sowed the clover and ryegrass using a push seeder and raked it in to increase seed-soil contact. Melissa irrigated on Saturday and voila! We’re already seeing germination in the clover.

In other farm news, work has begun on the farm house apartment addition! As such, Melissa and her family have temporarily relocated off-farm for the duration of the construction. Moving during the peak of farming season is no small feat (nevermind the heat!), but we are so excited and grateful to be able to start this new chapter on the farm thanks to the non-profit Concord Housing Foundation and the many community members who contributed to make the project happen!

In the CSA this week:

Dark Red Norland New Potatoes - From MX Morningstar Farm in Hudson, NY. Certified Organic. Farming is a small world: Max Morningstar started the farm with Jess Camp who Lise and Melissa farmed with in Ipswich from 2006 to 2008. Jess now works at MDAR so is still in the farming world and has come to visit us in Concord!
Beets
Heirloom and Hyloom tomatoes
Slicing tomatoes
Fresh onions - Red Long of Tropea variety.
Green and purple peppers
Zucchini or Summer Squash
Celery
Swiss chard or Curly Kale (from our new planting!)
Arugula
Lettuce
Frisée - A bitter salad green that can also be used wilted or sautéed.
Watermelon - Available only in the regular size CSA this week.

CSA Pick-Your-Own:

Cherry tomatoes - All 15 varieties are producing! Sungold, Black Cherry, Honey Bee, White Cherry, Yellow Mini, Cherry Bomb, Jasper, Citrine, Midnight Pear, Moonbeam, Valentine, Apple Yellow, Clementine, Mountain Magic and Nova.
Shishito peppers - These mini green peppers are great for searing and then sprinkling with a little salt - a very tasty snack or appetizer! Please note that while they’re mostly mild, you will come across the occasional spicy one.
Tomatillos - Look low on the plant for fruit that fills out its husk.
Hot peppers - Varieties include Aji Rico, Pantera (jalapeño), Hungarian Hot Wax, Red Ember (cayenne), and Hot Paper Lantern (habanero, extremely hot!).
Herbs: Basil, Thai basil, parsley, dill, cilantro, sage, mint, thyme, chives

In the farm store:

Farm store hours are Tuesday-Friday 11am-6pm and Saturday 9am-3pm.

In addition to most of the items listed in the CSA above, we will have:

Cucumbers - Picklers, slicers, and a limited amount of thin-skinned.
Colored Peppers - Sweet
Cherry tomatoes - Sakura variety from our high tunnel as well as mixed pints from the field
Flowers - Mixed bouquets and dahlia bunches with eucalyptus!
Peaches - We will have some Tuesday but will likely sell out before the end of the week. From Ed at Long Run Produce in Boxborough, MA. Certified Organic.
Apples - William’s Pride variety. From Ed at Long Run Produce in Boxborough, MA. Certified Organic.
Sweet corn - From Verrill Farm in Concord. Not organic.
Hot Sauce - Made by Kenneth at Eastern Mass Provision from our own organic habañeros, aji rico, fresno, cayenne, Hungarian hot wax and garlic. Hot.
Baer’s Best Beans - Black Turtle, Italian Cranberry, and Cannellini are Certified Organic. Bumblebee and Black Coco are not organic. Grown by Charley Baer in South Berwick, ME.
Raspberry Vinegar Infusion -Silferleaf Farm in Concord, MA. Certified Organic.
Note on mushrooms: We are taking a few weeks off from mushrooms but will stock them again in the fall!

PYO Flower Field

The flower field is open to both PYO Flower CSA members and the general public for picking by the jar. Please check in at the farm stand before picking. Flowers available for picking include: scabiosa, celosia, ammi, gomphrena, ageratum, strawflower, cosmos, zinnias, rudbeckia, sunflowers, verbena, fireworks gomphrena, starflower (great for drying!), decorative basil, and shiso. We’ll also be opening a new bed of snapdragons this week! Please do not pick from plantings that don’t have a variety sign in front of them.

Cumin Tomato Salad With Jammy Eggs

By Ashley Lonsdale, from NY Times Cooking

Ingredients

Yield:4 to 6 servings

½ pound cherry tomatoes, halved
½ small red onion, finely chopped
¼ cup fresh lemon juice (from 2 lemons)
Kosher salt (such as Diamond Crystal) and freshly ground black pepper
8 large eggs
¼ cup extra-virgin olive oil
¼ teaspoon cumin seeds
1 bird’s-eye chile (or other hot pepper), thinly sliced
¼ cup chopped cilantro leaves and tender stems

Preparation

Bring a medium pot of water to a boil, large enough to fit the eggs. In a medium bowl, toss the tomatoes and red onion with the lemon juice, salt and a dusting of pepper. Set aside.
Carefully lower the eggs into the boiling water and simmer for 8 minutes. Fill a medium bowl with ice and just enough water to cover. When the eggs are done cooking, use a slotted spoon to transfer them immediately to the ice bath. Once cool enough to handle, peel the eggs, quarter them lengthwise and arrange them on a platter. Season the eggs with salt.
Make the dressing: In a medium skillet, heat the olive oil over medium. Add the cumin seeds and chile and sizzle them for about 30 seconds, until fragrant. Remove the skillet from the heat and carefully stir in the cilantro, which may sputter. Season the mixture with salt and pepper to taste.
Mix the warm dressing with the tomatoes and pour over the eggs. Serve immediately, or store in an airtight container in the refrigerator for up to 3 days.